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Functional Characteristics of Egg Powder the Addition of Saccharomyces cerevisiae with Different Fermentation Times
Kartina K.
Aip Conference Proceedings
Abstract
Egg powder is one form of egg preservation that goes through a drying process. However, during drying, the Maillard reaction occurs due to the heating process. The Maillard reaction causes the egg powder product to be darker in color and not easily soluble. Fermentation using Saccharomyces cerevisiae yeast can make egg powder easily soluble, durable and it does not reduce the quality of egg powder. However, the time during the fermentation process needs to be considered in order to make egg powder more efficient. The aim of this study was to examine and identify the functional properties of egg powder on the addition of Saccharomyces cerevisiae with different fermentation times. The studies were conducted experimentally using a completely randomized design with 3 treatments and 5 replications. Parameters measured were pH value before and after drying, coagulation time, emulsion capacity, dissolving time, and solubility. Fermentation using Saccharomyces cerevisiae with different fermentation times significantly (P<0.05) on pH before drying and very significant (P<0.01) on pH after drying. However, it did not significantly affect coagulation time, emulsion capacity, dissolving time. and solubility. The processing of egg powder can maintain the functional characteristics if the egg is fermented for 1 hour.